PREP TIME – 30 MINUTES
COOK TIME – 10 MINUTES
SERVES – 4 PEOPLE
TOTAL TIME – 40 MINUTES
INGREDIENTS
- Palaga Saga ( Spinach ) -250 gm
- Aloo ( Potato ) – 50 gm
- Baigana ( Brinjal ) – 100gm
- Red Onion -50 gm
- Rasuna (Garlic) – 6 small cloves
- Kancha Lanka ( Green Chilies) – 2 Pc
- Sorisha (Mustard seeds) – 3tsp
- Jeera (Cumin Seeds) – 1tsp
- Haladi ( Turmeric powder ) -1 tsp
- BADI- 15grm
- Luna ( Salt ) – as per taste
- Sorisa Tela ( Mustard oil ) – 4-5 tsp
PREPARATION:
Wash the spinach and then cut into very tiny slices. Peel the potatoes and cut into small cube. Cut the brinjal into small cube size. Then cut the onion and green chilies into small slices. Prepare fine paste of Mustard seeds, Cumin seeds, garlic, Green Chilli and Haldi.
Cooking INSTRUCTIONS
- Heat oil in a pan, fry BADI till to golden brown, takeout the BADIs’ from the pan and keep aside
- Add mustard seed or paanh Phuran in the rest oil, allow spluttering
- Add onion and dry chilies slices to it and fry till it turns golden brown
- Add potatoes and brinjal to it and sallow fry for 2-3 minutes
- Then add the besara paste to the fried vegetables and stir it for 2-3 minutes to coat veggies properly
- Then add the spinch to ir and cook for 2-3 minutes in medium flame
- Add 1-2 cup of water to it, cover the lid and cook for 5-10 minutes
- Add BADI and salt as per taste, cook for 1 minutes to make the spinach tenderly cooked
- Add 1-2 tea spoon of Amchur Powder or one piece of Ambula (Dry mango) to enhance the taste
- Enjoy the delicious Palak Rai with steamed rice or roti
Tips:
It’s a simple recipe needs less cooking time. Do not over cook at the time of sauté the veggies, it may create bitterness.You can balance the spiceness of dry red chilli by adding tomatoes.Add 1-2 tea spoon of Amchur Powder or one piece of Ambula (Dry mango) to enhance the taste. Its Palak & vegetables in a mustard gravy. Please try Kosala Saga Bhaja
